"who was a frequent guest at both establishments, served as a witness during this process and testified that, during the lifetime of Anna Sacher, the cake was never covered with marmalade or cut through the middle. In 1963, both parties agreed on an out of court settlement that gave the Hotel Sacher the rights to the phrase ""The Original Sachertorte"" and gave the Demel the rights to decorate its tortes with a triangular seal that reads ""Eduard-Sacher-Torte"". The cake consists of a dense chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on"
"the world allowing a ""taste of Vienna"" to be delivered to many far away places. The most popular destinations for its cakes are Germany, Italy, France, the US, and many countries in Asia. The Original Sacher Torte is a combination of two layers of soft and light chocolate cake, separated by apricot jam and coated with a chocolate icing, often accompanied with unsweetened whipped cream. The tradition of Grand Hotels having their own signature cake, continued with the creation of the ""Imperial Torte"" to celebrate the opening of the Hotel Imperial during the 1873 World's Fair in Vienna. The cake"
"Hotel Sacher The Hotel Sacher is a five-star hotel located in the Innere Stadt first district of Vienna, Austria, vis-à-vis to the Vienna State Opera. It is famous for the specialty of the house, the Sachertorte, a chocolate cake with apricot filling. There is also an art gallery in the hotel with works from the 19th century. The hotel is built near the former residence of Antonio Vivaldi. Hotel Sacher is a member of The Leading Hotels of the World. The hotel was founded in 1876 as a ""maison meublée"" at the site of the demolished ""Theater am Kärntnertor"" by"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"
"cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (""dolce Torino""), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the ""Bavarese Lombarda"", which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In ""Bavarese"", butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee. On July 29, 2017, Tiramisu was entered"
"Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a hip belt. After this ""tripartite garment"" (upper part, belt, lower part) the cake was named. As the"
"Bachwürfel The Bachwürfel (English: Bach-Cube) is an Austrian confectionery created 1985 on occasion of composer Johann Sebastian Bach's tercentenary by Salzburg confectioner Norbert Fürst. The cubical candy consists of a layer of marzipan, nut-truffle and coffee truffle, superimposed upon each other and coated in dark chocolate. Originally produced as a limited special edition of confectionery, it proved so popular with consumers it became a staple product of the cafe and sweetmeat shop Fürst. Prior to Johann Sebastian Bach's anniversary, the Salzburg Bach-Organisation (Salzburger Bachgesellschaft) suggested Norbert Fürst, whose great-grandfather Paul Fürst in 1890 first presented the Mozartkugel, produce a similar"
"Zuger Kirschtorte Zuger Kirschtorte (en: cherry torte from Zug) is a layer cake from Switzerland that consists of layers of nut-meringue, sponge cake and butter cream, and is flavoured with cherry brandy kirschwasser. Pastry chef Heinrich Höhn invented the cake 1921 in the city Zug. It won gold medals in pastry exhibitions in Lucerne in 1923 and 1928 and in London in 1930. In peak times Heinrich Höhn and his successor Jacques Treichler manufactured up to 100,000 of these cakes per year. The Conditorei Treichler has continued manufacturing and shipping the cakes up to the present day. The name is,"
"Sacher's eldest son Eduard carried on his father's culinary legacy, completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's recipe and developed the torte into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna's culinary specialties. In the early decades of the 20th century, a legal battle over the use of the label ""The Original Sacher Torte"" developed between"
"Vacherin Vacherin is a cow's milk (French ""vache"", ""cow"") cheese. Two main types of French or Swiss Vacherin cheeses exist. One type of Vacherin cheese is called Mont d'Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont d'Or from Switzerland (though it tends to just be called ""Vacherin"" in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. It typically contains 45 to 50 percent milk fat (in"
"of being the only kind of cooking named after a city. The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking. Some sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of two"
"distinction of being the only kind of cooking named after a city. The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) with sauerkraut and dumplings are typical of its cooking. Some sweet Viennese dishes include Apfelstrudel (strudel pastry filled with apples), Millirahmstrudel (milk-cream strudel), Kaiserschmarrn (shredded pancakes served with fruit compotes), and Sachertorte (cake of"
"Spanische Windtorte Spanische Windtorte (""Spanish wind torte"") is a historical Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream. It is a dessert that supposedly became popular during the Baroque period of the Austro-Hungarian empire, with recipes for it appearing in several 19th century cookbooks from Austria. The Spanish reference is due to the Austrian House of Habsburg and their fascination with Spain. An alternative theory states that this is part of a longer-term trend of Catholic pilgrims following the Way of St James. The term"
"and eaten like fondue. Officially, the French AOC/PDO allows ""Artisanal"" and ""Coopérative"" production of Mont d'Or. There are 11 producers of Vacherin in France (2009). The other Vacherin, a firmer Swiss cheese, is called Vacherin Fribourgeois. It is produced under Swiss AOC in the Fribourg canton, where Gruyère also originates. It has a slightly acidic, resiny flavor, akin to Italian Fontina, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available: The older the vacherin"
"Panpepato Panpepato (Italian: ""peppered bread"") or pampepato is a round, sweet cake typical of the Province of Ferrara, Siena, the Province of Terni, of Sabina and the Valle Latina. Panpepato is a type of panforte. It is made according to traditional methods from various ingredients including fruits and nuts such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, nutmeg, and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour, or cooked grape must. The cake is then baked in an oven (preferably wood). After baking, it is covered with a layer of chocolate."
"Sacher-Masoch), using redcurrant jam and marzipan. Hotel Sacher's ""Original Sacher Torte"" is sold at the Vienna and Salzburg locations of the Hotel Sacher, at Cafe Sacher branches in Innsbruck and Graz, at the Sacher Shop in Bolzano, in the Duty Free area of Vienna airport, and via the Hotel Sacher's online shop. The recipe of the Hotel Sacher's version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing. According to widely available"
"Torte A torte or (from Italian ""torta"") is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished. Tortes are commonly baked in a springform pan. Sponge cake is a common base, but a torte's cake layers may instead be made with little to no flour, using ingredients such as ground nuts or breadcrumbs. The most well-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such"
"Panforte Panforte is a traditional chewy Italian dessert containing fruits and nuts. It is similar to a florentine but much thicker, or a little like a lebkuchen. Its origins date back to the crusaders who discovered it in Turkey. The soldiers used this staple on their long marches as it kept well due its excessive honey based content. Honey was abundant in Turkey and in the Middle East and formed part of the Turkish delight and other desserts. There are references to the Crusaders carrying panforte, a durable confection, with them on their quests, and to the use of panforte"
"gets, the stronger the smell of ammonia due to microorganism activity in the cheese. Vacherin d'alpage is made from the milk of cows pasturing in alpine meadows and hence has a much richer taste. Vacherin Vacherin is a cow's milk (French ""vache"", ""cow"") cheese. Two main types of French or Swiss Vacherin cheeses exist. One type of Vacherin cheese is called Mont d'Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont d'Or from Switzerland (though it tends to just be called ""Vacherin"" in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland"
"however is composed of a soft meringue body and a custard core. In Portugal, desserts called ""tortas"" are commonly found on restaurant menus. Such desserts are not tarts, nor are they similar to German torte. They are simply Swiss rolls with jam filling. In Spain, the dessert is called ""brazo de gitano"" (literally translated as ""gypsy's arm"") and is commonly filled with cream or chocolate truffle. In Sweden and Finland, the Swiss roll is called ""rulltårta"", respectively ""kääretorttu"" (both meaning roll-cake), and it is commonly served with coffee. The filling often consists of butter cream and strawberry jam. The base"
"Viennoiserie Viennoiseries (, ""things of Vienna"") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. ""Viennoiseries"" are typically eaten at breakfast or as snacks. Examples include: croissants; Vienna bread and its French equivalent, ""pain viennois"", often shaped into baguettes; brioche; ""pain au chocolat""; ""pain au lait""; ""pain aux raisins""; ""chouquettes""; Danish pastries; ""bugnes""; and ""chausson aux pommes"", the French name for an apple turnover. The"
"Prinzregententorte Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream and a topping of apricot jam upon the very last. The exterior is covered in a dark chocolate glaze. The Prinzregententorte is very popular in Bavaria, available in cake shops all year round. The cake is named after Luitpold, prince regent of Bavaria from 1886. The cake's exact origin remains in dispute; among those claimed as its creators are the prince regent's cook, Johann Rottenhoeffer, the baker Anton Seidl, and the baking firm of Heinrich Georg Erbshäuser."
"Schaumrolle Schaumrollen, or Schillerlocken, are an Austrian confection. They consist of a cone or tube of pastry, often filled with whipped cream or meringue. Also called foam rollers, they are a bags or roll-shaped puff pastry, which is sweetened with whipped cream or meringue, or sometimes filled with an unsweetened cream puree. They are about wide. The pastries are made by wrapping thin pastry strips spirally around a cone shaped sheet metal tube, which is then coated and baked. The sweet version is often rolled in coarse sugar or powdered sugar before baking. This is a variety of a cream"
"baked without a spit, which results in horizontal layers instead of circular rings. The Schichttorte is more like a conventional cake in shape and can be baked in a conventional home oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average home. Compared to the spit variant, the Schichttorte's cross section is less reminiscent of tree rings. Baumkuchen is one of the most popular pastries in Japan, where it is called . It is a popular return present in Japan for wedding guests because of its typical ring shape. It"
"Ladyfinger (biscuit) Ladyfingers, sometimes known by their original Italian name savoiardi, or as sponge fingers in British English, are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and sometimes for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for the dessert tiramisu. Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp"
"Shanghai, Baku (Azerbaijan), Almaty (Kazakhstan), Abu Dhabi and Bangkok (Thailand). The Swiss confectioner hand manufactures over 200 varieties of confections and pastries. Its signature confections are Champagne Truffles, the first of its kind. They are made with Dom Perignon champagne, butter cream, and surrounded by dark cream ganache made from 66% dark base chocolate. Each is enrobed in milk chocolate and dusted with confectioner's sugar, or dark chocolate and dusted with bracingly dry unsweetened cocoa powder. As Swiss confectioners generally do not distinguish themselves from patisseries, the Teuscher brand also creates a wide range of pastries and cookies. Controversially, the"
"Éclair An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard (""crème pâtissière""), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing"
"jam may be added to the topmost layer, and the whole cake is covered in dark chocolate. Prinzregententorte Prinzregententorte () is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream and a topping of apricot jam upon the very last. The exterior is covered in a dark chocolate glaze. The Prinzregententorte is very popular in Bavaria, available in cake shops all year round. The cake is named after Luitpold, prince regent of Bavaria from 1886. The cake's exact origin remains in dispute; among those claimed as its creators are the"
"Eiernockerl Eiernockerl (German for ""egg dumplings"") is a simple and popular Austrian dish of the Viennese cuisine. Dumplings are popular in all regions of Austria. They are also found in sweets such as the ""Salzburger Nockerl"", which, according to legend, was a specialty of Salome Alt, mistress of the Prince-Archbishopric of Salzburg, and the reason he was enamored of her. The typical ingredients for ""Eiernockerl"" are flour, eggs, milk, butter, and then salt, pepper, ground nutmeg, and for decoration chives. ""Eiernockerl"" is usually served with a side dish of green salad. Some of the Austrian dumplings' main variants are: ""Krautspatzen"","
"the top and sides. It is traditionally served with unsweetened whipped cream. The ""Original"" Sacher Torte has two layers of apricot jam between the outer layer of chocolate icing and the sponge base, while Demel's ""Eduard-Sacher-Torte"" has only one. Additionally, the Sacher Torte has a more coarse grain of sponge whereas the Demel Torte sponge is denser and smoother. Some of the various recipes for cakes similar to the ""Original"" are listed below. For example, at ""Graz-Kulturhauptstadt 2003"", a festival marking the city of Graz being declared cultural capital that year, ""Sacher-Masoch-Torte"" was presented (its name alluding to Leopold von"
"Chiffon pie A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. To reduce risk of salmonella, it is recommended that a Swiss-meringue (eggs whites and sugar heated in a double boiler to 120-130°F over simmering water, then"
"was designed to impress the Emperor Francis Joseph I and the square shaped chocolate torte is still produced today. Other Viennese classic cakes include a Sacher Torte made by Demel confectionery, which up until the early 1960s had fought a legal battle over the name rights of the cake. The ""Esterházy torte"" can trace its legacy back to the days of the noble Hungarian family of the same name and is still produced in many of Vienna's coffee houses. The issue of the ""torte wars"" and the competition to create a memorable cake is significant, considering how coffee houses and"
"desserts including baked Alaska, bruttiboni, dacquoise, Esterházy torte, Eton mess, floating island, key lime pie, Kyiv cake, lemon meringue pie, macarons, merveilleux, pavlova, Queen of Puddings, sans rival, silvana, Spanische Windtorte, and Zuger Kirschtorte. In some recipes, the meringue may be cooked at a higher temperature for a shorter amount of time, resulting in a soft meringue with slightly browned peaks on top. Another dish is ""meringue de angel"", which consists of shortbread biscuits layered with meringue and lemon curd, topped off with drizzled lemon glaze. Variations include assorted fruits such as raspberries, peaches, mangoes, cherries, strawberries, blueberries, blackberries, pineapple,"